Baker's Weights and Measures

This page has a listing of common weights and measures that baker's use from the book "The Bread Baker's Apprecntice."

Ingredient Weight Volume
Unbleached bread or
all-purpose flour
16 ounces/454g
4.5 ounces/128g
3½ cups
1 cup
Whole wheat flour 16 ounces/454g
4.5 ounces/128g
3½ cups
1 cup
Coarse Whole wheat flour 16 ounces/454g
4.25 ounces/128g
3¾ cups
1 cup
Cornmeal (coarse) 16 ounces/454g
6 ounces/170g
2⅔ cups
1 cup
Rolled oats 16 ounces/454g
4 ounces/113g
4 cups
1 cup
Salt (table grind) 1 ounce/28g
0.25 ounces/7g
4 teaspoons
1 teaspoon
Salt (kosher) 1 ounce/28g
0.25 ounces/7g
7 teaspoons
1¾ teaspoons
Salt (sea) 1 ounce/28g
0.25 ounces/7g
6 teaspoons
1½ teaspoons
Instant yeast 1 ounce/28g
0.25 ounces/7g
0.11 ounce/3g
3 tablesppons
2¼ teaspoons
1 teaspoon
Active dry yeast 0.25 ounces/7g
0.11 ounce/3g
2½ teaspoons
1 teaspoon
Granulated sugar, baking
powder, baking soda
1 ounce/28g
0.25 ounce/7g
2 tablespoons
1½ teaspoons
Oil, butter, shortening,
milk, water, most liquids
8 ounces/227g
1 ounce/28g
1 cup
2 tablespoons
Powdered milk (DMS,
or dry milk solids)
8 ounces/227g
1 ounce/28g
1½ cups
3 tablespoons
Eggs 1.65 ounces/47g 1 large egg(without shell)
Egg yolk 0.75 ounce/21g 1 yolk from large egg
Raisins 16 ounces/454g
6 ounces/170g
2⅔ cups
1 cup
Barm (sourdough sponge),
poolish (yeasted sponge)
16 ounces/454g
7 ounces/198g
2⅓ cups
1 cup
Firm starter, biga,
paté fermentée
16 ounces/454g
5.4 ounces/153g
3 cups
1 cup
Honey, molasses, corn syrup 1 ounce/28g 1½ tablespoons
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